Espresso chocolate chip cookies

I can’t say enough how much it is that we loved these cookies…but then again…..lately all of the cookies that I have made we really love :-) The espresso flavor is subtle in here, but you can definitely taste it. If you would like a stronger espresso flavor just add a little bit more of it.

I actually made these cookies for this mocha ice box cake that I have been planning to do for a while now. If the cake turns out good I will be posting the recipe in the blog.

Anyhow, these cookies are just perfect, or at least they are for us. They are chewy cookies, not to crunchy since I actually tried to decrease the sugar amount from the previous tries, and I really think they are perfect for the ice box cake!!!

There is not much else I can say about this recipe, but that it is really a straight forward cookie recipe to prepare. Also, if you like, you can add some nuts to the batter to make the recipe even better.



Espresso chocolate chip cookies

Yield: 26-28 cookies


2 cups whole wheat pastry flour
1/2 cup oat bran
1 1/2 teaspoon baking soda
2 1/2 tablespoons instant espresso powder
3/4 cup olive oil plus 2 tablespoons
1 1/4 cup unrefined sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups dark chocolate chips, I used 60% cacao Ghirardelli chocolate chips which are not that sweet



Preheat oven to 350 degrees. Line cookie sheets with parchment paper. (I use 4 at a time)

In medium bowl, whisk together flour, eggs, vanilla, sugar and oil. Add flour, oat bran, baking soda, and espresso powder.

Add chocolate chips and combine. Space cookies apart on baking sheets and flatten them slightly with your fingers. Bake for 10-12 minutes. Let cool on baking pan for a couple of minutes and transfer the cookies to a cooling rack.

Tip: To freeze the cookies, mix dough, form into flattened balls and freeze in a single layer on a baking sheet. When completely frozen, transfer them to a ziploc bag and return to the freezer. To bake, place frozen dough balls on baking sheet and bake adding 2-3 minutes to the cooking time. I actually have never done it but intend to soon :-)

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  1. Have you ever had these?

    They are tasty and use vegetable coloring.

    You could also try these:

  2. Jennifer,

    thanks you so much. I will definitely find these to buy from now on :-)

    Thanks for visiting my blog.

  3. I feel like something called a “Monster Cookie” doesn’t really lend itself well to healthiness :)

    Lovely photos, though!

  4. But they ARE healthier than the normal monster cookies, Colleen. :)

    Anyway, these look lovely and I love the Christmas colors. Good job on the sugar reduction! I bet they’re amazing even without all the added sweetness.

  5. I am so happy you posted these :D I’ve been wanting to “healthify” monster cookies for a long time now but it was a daunting task that I’ve been putting off(and putting off some more). I gotta try these :)

  6. Heidi, I am adding these cookies To my Christmas Goodie bags but when I make them again I will use 1 cup of sugar rather than the 1 1/4 cup, it was still too sweet. I can’t imagine how they must taste with 2 cups though…. yuck!!

  7. Very good cookies. Three suggestions:
    1) No mention of baking soda in the instructions, only in the ingredients. Was I supposed to put it in or…?
    2) Doesn’t make as large a batch as advertised
    3) Mine held together better after 15 minutes in the oven

    Great recipe, seriously, just thought I’d add those

  8. Tyler,

    thanks for the feedback.
    I actually mention in the instructions, after adding the eggs and the vanilla, to proceed mixing in the rest of the ingredients, which includes the baking soda :-)

    About the baking time, it would depend on the oven, that is why I give a range. In some ovens you might need 10 minutes to bake the cookies while in others you may need 15, like in your case. Maybe I just have to increase the minute range :-)

    I used a medium cookie scoop, and since the cookies do spread they become quite large cookies. I just don’t know what your definition of large cookies are, but for me these are large cookies.

    Thanks for the suggestions, thanks for leaving feedback and thanks for visiting my blog :-)

  9. Hi there. Yesterday I bought one monster cookie from whole foods market and I liked it. I asked the baker there if their baking powder contain Aluminum and she showed me the packaging bag, it does not contain any Aluminum. I thought to make them home like I made whole wheat muffins, so I found your blog which is the first. Me too I hate adding sugar to my baking goods, I sweet my muffins with apple sauce, bananas and raisins , but still not that sweet which it is ok for me. I’ll try your cookies with same sweetner and I’ll see. Thank you

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  11. Have you tried using maple syrup or coconut sugar to replace the refined sugar

  12. This looks like a great recipe, my only question is the brown rice cereal. My old recipe only uses rolled oats. So I’m wondering if you added the cereal for a reason or did your original recipe call for the cereal.

  13. My husband has such a sweet tooth, I was looking for a recipe that had less sugar but with all his favorite components. This is, by far, his favorite cookie, and I have made it multiple times already. Sometimes, when he comes home with bags of groceries, it will mostly consist of the ingredients listed here. Subtle hints, I guess!

    Thank you for this wonderful recipe, we will be using it for years to come.

    If I could rate it, it would be 5 stars.

  14. Thank you! Made these tonight and they are exactly what I was looking for. The sugar was perfect, not too sweet with only 3/4 cup. I made them too big, seemingly no matter how small but eventually I got it right.

    I also think I will add cinnamon and or cardamom next time to the batter. Delicious!

  15. Made these cookies and they are really good!!
    In error I added baking powder instead of soda but managed to remove most of it before i mixed it in. I then added the soda. Mine didnt really spread out , wondered if this could be why?

    • Sorry I had a couple more questions.
      Did you use large or quick rolled oats and do they freezer well. Thanks!

    • I am not sure. Did you forget to flatten them out a bit before baking? I normally do as they don’t flatten themselves that much. I use regular size rolled oats not the quick kind and yes I believe these would freeze great :-)

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